1 15 oz. can chickpeas, rinsed and drained (see notes)
1 garlic clove
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt
1-2 tablespoons water
1 teaspoon smoked paprika
Instructions
Preheat oven to 400 degrees.
Place tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes. Remove from the oven and let cool.
Combine the chickpeas, remaining 1 tablespoon olive oil, garlic, tahini, lemon juice and salt in a food processor. Process until smooth. Add water, one tablespoon at a time, for a thinner consistency, if desired.
Add tomatoes, reserving a few for garnish, and smoked paprika and process until smooth.
Scoop hummus into a bowl. Top with reserved tomatoes. Serve with fresh vegetables or pita chips.
Notes
For a smoother hummus, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-tomato-hummus/